Shoyu Chicken (Sugar-Free)

• 3 lb. chicken thighs (skinless okay)
• 1 c. shoyu
• 1 1/2 c. water
• 1 (2-inch) ginger root, peeled and crushed
• 1/2 c. Equal (24 packets) sugar substitute
• pinch of black pepper
• 2 Tbsp. cornstarch
• 1/2 medium size round onion
• 1 tsp. vegetable oil

1. In a pot heat oil and stir-fry chicken until half cooked; drain oil and fat.
2. Mix in bowl, shoyu, water, ginger and Equal.
3. Cook chicken and onions for 5 minutes.
4. Pour shoyu mixture in with chicken.
5. Let simmer on low for 1 hour.
6. (Hint:
7. Cook on low heat so Equal sugar substitute doesn't lose its sweetness.)
8. Add extra water if too salty.
9. Season to taste.
10. Mix 2 tablespoons cornstarch and 1/3 cup cold water.
11. Add to simmering sauce to thicken.
12. Serve with hot rice.

chicken thighs, shoyu, water, ginger root, equal, black pepper, cornstarch, onion, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263525 (may not work)